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home > recipes > cakes > tangerine bundt cake
Fine, dry bread crumbs, for coating pan 3 cups sifted all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 8 oz. (2 sticks) unsalted butter, at room temperature 1/2 tsp. tangerine (or lime) oil, optional 2 cups sugar 4 extra-large or jumbo eggs 1 tiny drop yellow (or green) food coloring, optional 1 cup milk Finely grated zest of 3 tangerines (or limes) Glaze: 1/2 cup tangerine (or lime) juice 3/4 cup granulated sugar 1/4 tsp. tangerine (or lime) oil, optional Preheat the oven to 350 degrees. Thoroughly butter a 10-inch Bundt or tube pan. Sprinkle the pan with the bread crumbs. Sift together the flour, baking powder and salt and set aside. In the large bowl of an electric mixer, beat the butter and oil until soft. Gradually add the sugar and beat until light and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Tint with the tiniest drop of food coloring, if using. On the lowest speed, alternately add the sifted dry ingredients in three additions with the milk in two additions, scraping the bowl as necessary, beating just to mix after each addition. Stir in grated citrus zest by hand. Pour the batter into the prepared pan, pouring half the batter on one side of the tube pan and half on the other. Level the top by briskly rotating the pan back and forth. Bake the cake until a cake tester inserted in the middle comes out clean, about 1 to 1 1/4 hours. Remove the pan from the oven and let the cake cool slightly in the pan on a wire rack, 10 to 15 minutes. Now prepare the glaze. Stir the fruit juice, sugar and oil in a bowl just to mix. Place a cake rack over the tube pan and invert the cake onto it. Place the rack over a large sheet of foil. Using a pastry brush, brush the glaze all over the warm cake, until completely absorbed. Brush on any glaze that has dripped onto the foil. Let the cake cool completely. Using a flat-sided baking sheet or a very large spatula, transfer the cake to a round platter or cake plate. Let the cake stand loosely covered with plastic wrap for several hours, so that the glaze has time to penetrate to the interior of the cake. When ready, the cake will be completely dry. Cut into slices to serve. Note: The batter for the cake can also be baked in two loaf pans. The cake freezes well. But glaze it after defrosting so that it will be freshly moistened

Tangerine Bundt Cake


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keyword: tangerine
keyword: bundt
recipes for cakes
recipes by butterflydog
Email Address:
(posted September 9, 2008)

Fine,
dry bread crumbs, for coating pan
3 cups sifted
all-purpose
flour
2 tsp.
baking powder
1/2 tsp.
salt
8 oz. (2 sticks)
unsalted
butter, at room temperature
1/2 tsp.
tangerine (or lime) oil, optional
2 cups
sugar
4 extra-large or jumbo
eggs
1 tiny drop yellow (or
green) food coloring, optional
1 cup
milk
Finely grated
zest of 3 tangerines (or limes)

Glaze:

1/2 cup
tangerine (or lime) juice
3/4 cup
granulated
sugar
1/4 tsp.
tangerine (or lime) oil, optional

Preheat the oven to 350 degrees. Thoroughly
butter a 10-inch Bundt or tube
pan. Sprinkle the pan with the bread crumbs. Sift together the flour, baking powder and salt and set aside.

In the large bowl of an electric
mixer, beat the butter and oil until soft. Gradually add the sugar and beat until light and fluffy. Beat in the
eggs, one at a time, scraping down the sides of the bowl after each addition. Tint with the tiniest drop of food coloring, if using.

On the lowest speed, alternately add the sifted
dry ingredients in three additions with the milk in two additions, scraping the bowl as necessary, beating just to mix after each addition.

Stir in grated citrus
zest by hand. Pour the batter into the prepared pan, pouring half the batter on one side of the tube
pan and half on the other. Level the top by briskly rotating the pan back and forth.

Bake the cake until a cake tester inserted in the middle comes out clean, about 1 to 1 1/4 hours. Remove the pan from the oven and let the cake cool slightly in the pan on a wire rack, 10 to 15 minutes.

Now prepare the
glaze. Stir the fruit juice, sugar and oil in a bowl just to mix. Place a cake rack over the tube
pan and invert the cake onto it. Place the rack over a large sheet of foil. Using a pastry brush, brush the glaze all over the warm cake, until completely absorbed. Brush on any glaze that has dripped onto the foil.

Let the
cake cool completely. Using a flat-sided
baking sheet or a very large spatula, transfer the cake to a round platter or cake plate. Let the cake stand loosely covered with plastic wrap for several hours, so that the glaze has time to penetrate to the interior of the cake. When ready, the cake will be completely dry. Cut into slices to serve.

Note:
The
batter for the cake can also be baked in two loaf pans.

The
cake freezes well. But glaze it after defrosting so that it will be freshly moistened


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